Oaxacan empanadas aren’t the crusty meat-filled crescents you may be envisioning, but are more like a corn tortilla version of the cheese-filled quesadillas of Northern Mexico. The combination of grilled corn tortillas with cheese melted into shredded chicken and yellow mole has made these a favorite. They’re a popular street snack and a fabulous party appetizer.
Empanadas de Amarillo- Folded Tortillas with Chicken in Yellow Mole
- Large heavy skillet
- small saucepan
- 2 small bowls
- 2½ cups Amarillo mole RECIPE
- 1 cup Shredded chicken breast (*see notes below)
- 1 cup Queso Oaxaca (Oaxacan string cheese)
- 12 sprigs Cilantro
- 6 large Corn tortillas
- Keep mole amarillo warm in a small saucepan. Have shredded chicken in a small bowl and shred the cheese in another.Heat a griddle or heavy skillet over medium-high heat. When a drop of water sizzles, add one tortilla and cook for 1 minute. Flip over and spoon about 3 tbsp Amarillo into the center. Sprinkle with 2 tbsp each shredded chicken and cheese. and 1 sprig of cilantro. Fold the tortilla over to form a half-crescent shape, pressing down on the edges to seal. Cook about 1 minute on each side to brown. epat with remaining tortillas. Serve immediately.
- To shred chicken breasts, place chicken in a saucepan. Cover with water. Add a chunked small onion, a little oregano and a few peppercorns. Bring to a boil the lower heat to medium and simmer 20 minutes. Remove and when cool enough to handle, remove skin and separate in 1 piece from bone. Shred meat with your fingers.